Food compound.



UNITED STATES PATENT OFFICE.

ALEXANDER HAMILTON, OF CHICAGO, ILLINOIS.

FOOD COMPOUND.

No Drawing.

To all whom it may concern:

Be it known that I, ALEXANDER HAMIL- 'roN, a citizen of the UnitedStates, residing at Chicago, in the county of Cook and State ofIllinois, have invented certain new and useful Improvements in FoodCompounds, of which the following is a description.

The object of my invention is to provide a simple, cheap and nutritiouspreserved food-compound adapted for ready use in the preparation of soupin which beef, mutton or other bones, ordinarily wasted, may be utilizedto advantage and so treated and combined with a suitablemeat-constituent and a preservative as to prevent decay and enable it tobe utilized by merely adding water thereto and heating the mixture.

To these ends my invention consists both in the process or method bywhich said product is produced,all of which is hereinafter moreparticularly described and definitely pointed out in the claims.

It is well known that large quantities of bones from packing houses areWasted because no means has heretofore been devised for preserving themin proper form so that; they may be utilized as a food product. I havefound, however, that when properly treated and combined with a meat ormeat.

and vegetable constituent, they may be preserved indefinitely and may bemade to form the basis of a most excellent, varied and nutritious food.

In preparing the compound, the bones should first be carefully washedand then ground, crushed or broken in pieces of substantially uniformsize, preferably not so large but that they could be passed through anihch ring. They should then be placed in a strong salt solution andthere kept until the salt is well absorbed, which would ordinarilyrequire about twenty-four hours. The crushed or comminuted boneparticles should then be taken from the salt solu tion and thoroughlydried or roasted in a suitable oven,--preferably of rotary form.

A meat constituent, which may consist of ground meat particles or meatextract, preferably the latter, should then be added and thoroughlycommingled therewith, and the mixture again subjected in a similarmanner to a drying process. The quantity of meat constituent may vary inbulk according to its form, but in any event, it should be sufiicient toafford the necessary uut-riment, body and meat flavor, whenSpecification of Letters Patent.

Application filed. November 18, 1912. Serial No. 731,946.

Patented Oct. 28, 1913.

added to a given quantity of Water and converted into soup. If groundmeat be utilized, a greater proportion in bulk should be used than whenin the form ofaconcentrated extract. Of the former, I would recommendabout ten to twenty per cent., more or less, of the bone mass, while ofthe latter, a sufficient quantity to moisten the mass when mixed wouldordinarily be sufficient. In addition to the meat constituent proper, Iwould also recommend the use of a small quantity of animal fat, such,for example, as beef or mutton tallow, lard or salt-pork grease, whichshould be added when the bone particles and meat constituent arecommingled and dried. Any desired flavor or vegetable c'onstituent orcondiment, such, for example, as celery, tomato, pepper, or the like,may be added at the same time.

When the compound is dried, it is separated by weight or bulk intouniform portions and each portion placed in a separate bag or receptacleformed from a suitable, coarse fabric, preferably cheese-cloth. Thispackage in turn should be wrapped in paraflin paper to preserve it fromcontamination, when it is ready for use. I would recommend that enoughof the compound be placed in each package to provide for a given portionof soup, such, for example, as would sufiice for one meal for an averagefamily.

In using the product, one of the bags would be placed in an ordinarykettle, with the requisite quantity of water, and boiled. The bag, whichserves to retain the bone particles, may then be removed, when the soup,with all of the nutriment of the package, will be ready to be served.

One or more of the packages may be placed in a suitable carton andmarketed or kept for use.

The many advantages of the compound as a food preparation are tooobvious to require special mention.

Having thus described my invention, what I claim and desire to secure byLetters Patent is:

1. The herein described method of preparing a preserved food-compoundadapted for the preparation of soups, which consists in crushing orcomminuting bones, subject- 'ing the comminuted particles for apredetermined time to the action of a salt solution, commmgling the samewith a meat constituent and drying the mass.

2. The herein described method of pre- In testimony whereof, I havesigned this paring a preserved food-compound adapted specification inthe presence (.5 two sub- 10 for the preparation of soups, whichconsists scribing witnesses, this 15th day of Novemin crushing orcomminuting bones, subjectber 1912.

ing the particles for a predetermined time ALEXANDER HAMILTON. to theact-ion of a salt solution, drying said Witnesses: particles,commingling the same with a meat DAVID H. FLETCHER,

constituent and again drying the mass. LESLIE W. FRICKE.

